The name of this eatery is a bit misleading as it serves a mix of many different styles of Asian foods, cooked in a variety of ways and all MSG-free.
We started with vegetable samosas ($55 for six) which were a bit too generous in size. The dough was chewy in places where it should have been flaky. However, the roti canai (bread with curry sauce or yoghurt dip) was recommended and was a fine choice. The bread was fresh and crispy and, when dipped in the yoghurt mixture, very tasty. The bread was even better dipped in the prawn curry ($80) sauce: one of chef Singh's favourites as indicated on the menu. Unfortunately, it was his day off, which might have accounted for the prawns tasting like they'd been frozen far too long. Luckily the fiery sauce was amazing.
From the oriental selections we decided on the New Zealand steamed mussels with coriander and garlic ($55) - sweet and sharp with lots of garlic. Unfortunately, just as we were finishing off the last few mussels, water dripped on our table from the overhead air-conditioning unit. The owner apologised and offered to replace everything, but it was time for dessert anyway. The mango and sticky rice ($25) - the restaurant's most popular dessert - did not disappoint. The rice was fragrant and the mango fresh.
Dinner for two, with mineral water ($35) and service charge, would have come to a reasonable $260, but the waiter halved the bill on account of the water hazard.
14-14A Stanley Main Street, Stanley. Tel: 2813 9787. Open: 11am-10pm. $$